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Field & Forge Brewing Co.

3775 61 Avenue Innisfail AB T4G 1V9 · Food - General

Official record from Alberta →

Inspection summary

Field & Forge Brewing Co. has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on October 15, 2026, recorded 3 infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Two spray sanitizer bottles with QUATS observed during time of inspection, one was 200ppm and the other was below 100ppm. Spray bottle concentration remade during inspection. It is important that QUATS concentration for sanitizer is 200ppm to ensure adequate sanitation of surfaces and equipment to limit the growth of bacteria. - One QUATS sanitizer bucket observed with a concentration of 200ppm. - Several cleaning cloths observed on counters at time of inspection. If cloth is used for sanitizer, ensure they are stored in the sanitizer bucket to limit contamination of the cloths.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two hand sinks observed during inspection. - Hand sink by kitchen front entrance was not stocked with paper towel, it was stocked by end of inspection. Paper towel must be present to adequately dry hands after washing. Soap was present at sink. - Hand sink by mechanical dishwasher in kitchen was adequately stocked with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cleaning must be done including the following areas; - Under grill, shelving units, prep tables, sinks and dishwasher.- By front and back entrances of kitchen.- Ventilation of roof above prep coolers.Appropriate cleaning is important to limit the potential contamination of food and potential harbourage of pests.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer dispensed was below 200ppm.**Please ensure quat sanitizers are maintained at 200ppm. Have the sanitizer dispenser repaired/serviced to ensure it is in proper working condition.**Ensure sanitizer solutions are tested frequently to confirm that they are dispensed/maintained at adequate concentrations.-The operator reverted to the use the use of bleach as sanitizer pending when the dispenser can be examined by the contractor.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -No ill staff reported in the past 2 weeks.-The staff illness policy in place requires staff with gastro-intestinal illnesses (diarrhea and vomiting) to stay away from work till their symptoms have resolved.**Please ensure staff members with gastro-intestinal illnesses are not allowed to return to work until at least 48 hours after their symptoms have resolved.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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